Saucy Asian Noodles

I subscribe to a daily email from World’s Healthiest Foods (www.whfoods.com). You have to go and have a look if for nothing else but the fabulous George Mateljan in action – but it is packed full of amazing facts about the health properties of certain foods, and how to cook them to preserve their nutrients. ¬†Anyway, I have to admit, most days I read the recipes, think ‘that looks nice’, and completely forget about them. But today’s recipe looked so tantalizing that I just had to whip it up for dinner tonight and it did not disappoint. Here is the recipe for the saucy bit.

  • 1/2 cup minced scallion (It’s an American site – that’s finely sliced spring onions to us UK folk)
  • Sauce
  • 2 tbsp peanut butter
  • 2 tbsp rice vinegar
  • 1 1/2 tbsp soy sauce
  • 1 TBS honey
  • 2 medium cloves garlic, grated
  • 2 1/2 tbsp grated fresh ginger
  • 2 tbsp water
  • pinch cayenne to taste
  • Salt and white pepper to taste

Whisk all the saucy ingredients in a bowl and add in the springs onions/scallions afterwards. Stir half the sauce into some rice or soba noodles and save the rest to drizzle over some steamed salmon and broccoli (or whatever combination of fish/meat + greens take your fancy).  The ginger and garlic give it real kick and because they are grated and raw provide their full health-giving properties Рimmune-boosting, anti-inflammatory, cardio-protective, anti-cancer, blood pressure-lowering, anti-bacterial, anti-viral. And absolutely delicious to boot.

Unfortunately I ate it so quickly I forgot to take a photo of it beforehand!

xoxo

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